French cuisine/Catalogs: Revision history

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2 March 2024

13 July 2010

26 December 2009

  • curprev 21:1721:17, 26 December 2009imported>Hayford Peirce 7,214 bytes +1 you're right, the day after I last ate at my favorite restaurant, their plat du jour was going to be warm tete de veau with gribiche sauce. I dunno why he thought any americans would order it....
  • curprev 20:4020:40, 26 December 2009imported>Peter Schmitt 7,213 bytes +275 also chaud, not only cold

22 December 2009

20 December 2009

19 December 2009

18 December 2009

  • curprev 21:3821:38, 18 December 2009imported>Ro Thorpem 4,438 bytes −4 this is a very vibrant page
  • curprev 21:1521:15, 18 December 2009imported>Hayford Peirce 4,442 bytes −40 removed veau (veal) -- many cuisines use this, it's not particular to France in any way; off hand, I'd say it's more important in Italian cuisine
  • curprev 20:3420:34, 18 December 2009imported>Peter Schmitt 4,482 bytes +989 salade nicoise, def:tripes
  • curprev 20:2420:24, 18 December 2009imported>Peter Schmitt 4,383 bytes +150 creme brulee, creme Chantilly, tete de veau, rognons de veau
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